Tomato Cucumber Salad Salad Shirazi Recipes

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) image

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.

Provided by Samin Nosrat

Categories salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings (about 5 cups)

Number Of Ingredients 8

Ingredients

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Steps:

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

TOMATO CUCUMBER SALAD (SALAD SHIRAZI)

Tomato Cucumber Salad (Salad Shirazi) image

For Zaar World Tour II (Middle East/Persia) Recipe Source: The Book Club Cookbook discussing "Nine Parts of Desire: The Hidden World of Islamic Women" by Geraldine Brooks. I haven't made this salad yet, but it seems like it would be a wonderful summer salad.

Provided by ellie_

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
1 lime, juice of, only
1 garlic clove, minced
salt
pepper
3 tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
2 scallions, chopped
1/3-1/2 cup mint leaf, chopped
1 jalapeno chile, seeded and chopped (optional)

Steps:

In a jar, whisk together the dressing ingredients (oil - pepper).
In a large salad bowl, combine salad ingredients, toss.
Add the dressing and toss.
Refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 103.3, Fat 9.2, SaturatedFat 1.3, Sodium 5.7, Carbohydrate 5.6, Fiber 1.3, Sugar 2.7, Protein 1.1

SALAD-E SHIRAZI: TOMATO CUCUMBER SALAD

Salad-E Shirazi: Tomato Cucumber Salad image

From Saad Fayed, Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.

Provided by Nana Lee

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 large firm tomatoes
2 cucumbers
1 small red onions or 1 small yellow onion
2 tablespoons lemon juice or 2 tablespoons lime juice, depending on taste
2 tablespoons olive oil
1 tablespoon of fresh mint, finely chopped
1 teaspoon minced garlic
salt and pepper

Steps:

Finely chop tomatoes, cucumbers, and onions.
Toss with remaining ingredients and gently mix well.
Serve chilled.

Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.1, Sodium 11.1, Carbohydrate 13.6, Fiber 2.8, Sugar 7, Protein 2.5

SALAD SHIRAZI (TOMATO, CUCUMBER & RED ONION SALAD)

Salad shirazi (tomato, cucumber & red onion salad) image

Toss diced tomatoes, cucumber and red onion together with pomegranate seeds, then dress with lime juice and olive oil to make this vibrant Persian salad

Provided by Sabrina Ghayour

Categories Side dish

Time 10m

Yield Serves 4-6

Number Of Ingredients 6

Ingredients

1 cucumber, peeled and cut into 1cm dice
6 ripe vine tomatoes, halved, deseeded and chopped into 1cm dice
1 red onion, finely chopped
200g pomegranate seeds
1-1½ limes, juiced (about 40ml juice)
2-3 tbsp extra virgin olive oil

Steps:

Mix the cucumber, tomatoes, onions and pomegranate seeds together in a mixing bowl. Season well, then add the lime juice and olive oil, mix well again and tip into a serving dish.

Nutrition Facts : Calories 95 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

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